A Creamy Mughlai Chicken Korma Made Simple At Home

Creamy chicken korma is a gentle and aromatic dish from the Mughlai tradition. Tender chicken simmers in a smooth nutty sauce made with yogurt cream and warm spices. This recipe is mild yet rich in flavour and perfect for family gatherings or weekend meals. It pairs wonderfully with naan jeera rice or plain steamed rice.

The combination of cashews fried onions and cream creates a silky gravy that coats the chicken beautifully. This version keeps the classic royal taste while using simple steps and everyday ingredients.

Creamy Mughlai chicken korma in a white bowl with visible whole spices served with naan on a wooden surface

Creamy Mughlai Chicken Korma Recipe

Serves: 4 to 5 Prep time: 15 minutes + 30 minutes marination Cook time: 35 to 40 minutes Total time: about 1 hour 30 minutes

Ingredients for the chicken

  • 600 to 700 g Pre-cut Chicken (cut into medium pieces)
  • 1 cup thick yogurt
  • 1 tbsp ginger-garlic paste
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder (mild)
  • Salt to taste

For the korma

  • 3 tbsp oil or ghee
  • 2 large onions (finely sliced and fried until golden)
  • 10 to 12 cashews (soaked in warm water for 15 minutes)
  • ½ cup fresh cream
  • ½ tsp garam masala
  • ½ tsp cardamom powder
  • ¼ tsp nutmeg powder
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • 2 green cardamoms
  • 1 black cardamom
  • 2 cloves
  • 1 inch cinnamon stick
  • 2 bay leaves
  • Fresh coriander leaves for garnish

Steps

  1. Mix the chicken pieces with yogurt ginger-garlic paste turmeric red chilli powder and salt. Cover and marinate in the refrigerator for at least 30 minutes. Longer marination gives better flavour.
  2. Heat oil or ghee in a heavy-bottomed pan. Add bay leaves green cardamoms black cardamom cloves and cinnamon stick. Let them sizzle for 30 seconds.
  3. Add the marinated chicken along with the yogurt mixture. Cook on medium heat for 8 to 10 minutes stirring occasionally until the yogurt thickens and the chicken changes colour.
  4. Grind the soaked cashews with a little water into a smooth paste.
  5. Add the cashew paste to the pan. Stir well and cook for 3 to 4 minutes.
  6. Add the fried onion paste (blend the golden fried onions into a smooth paste with a little water). Mix thoroughly.
  7. Sprinkle coriander powder cumin powder cardamom powder nutmeg powder and garam masala. Stir and cook for 2 minutes.
  8. Pour in fresh cream and mix gently. Add ½ cup water if the gravy feels too thick. Cover and simmer on low heat for 15 to 20 minutes until the chicken is tender and the sauce thickens to your liking.
  9. Taste and adjust seasoning. If you prefer a slightly sweet note add ½ tsp sugar and stir.
  10. Turn off the heat and garnish with freshly chopped coriander leaves. Serve hot with naan roti or jeera rice.

Tips for best results:

Fry the onions slowly to golden brown for the deepest taste in the gravy. Fresh cream gives the signature silkiness. Full-fat yogurt works best for the marinade. Cook on low heat after adding cream to prevent curdling. For extra richness add a tablespoon of ghee at the end. Leftovers keep in the fridge for 2 days. Reheat gently with a splash of water or milk to revive creaminess.

This Creamy Mughlai Chicken Korma is gentle aromatic and full of layered flavour. It brings a touch of royal indulgence to everyday meals. Visit shop.zorabian.com to explore fresh chicken portions and enjoy this comforting dish today.

Instagram Facebook Youtube Globe